Paella Valencia

• 1 lb. mussels in the shell
• 1 lb. small clams in the shell
• 1/2 c. olive oil
• 2 lb. chicken thighs
• 1/2 lb. boneless pork butt, cut 1-inch cubes
• 2 onions, peeled and sliced
• 2 garlic cloves, crushed
• 1 c. smoked ham, cut 1/2-inch cubes
• 1 c. chorizo (Spanish or Mexican), sliced
• 1 red bell pepper, sliced thin
• 2 c. Arborio-style rice
• 3 c. chicken stock (fresh or canned)
• 1/8 tsp. saffron threads, crushed (optional)
• 2 Tbsp. Annatto oil
• 1 tsp. paprika
• 1/2 c. peas, defrosted if frozen
• 1/2 lb. large shrimp, peeled
• 1 c. dry white wine
• salt to taste
• lemon slices for garnish

1. With a paring knife or a pair of pliers trim or pull off the fuzzy beards from the mussels.
2. Rinse the clams and mussels well and soak them in cold water for 1 hour.
3. Drain, leaving any sand behind.
4. Heat a 15-inch round paella pan or a large frying pan.

mussels, shell, olive oil, chicken thighs, boneless pork butt, onions, garlic, ham, chorizo, red bell pepper, arboriostyle rice, chicken, saffron threads, oil, paprika, peas, shrimp, white wine, salt, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1769 (may not work)